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Perfect Bourbon Pecan Pie Recipe Easy Homemade Flaky Crust Guide

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A rich and gooey bourbon pecan pie with a flaky homemade crust that balances sweetness with a subtle warmth from bourbon. Perfect for holidays and gatherings, this pie offers a comforting yet sophisticated dessert experience.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar (optional)
  • 1/4 tsp salt
  • 3–4 tbsp ice-cold water
  • 3 large eggs, room temperature
  • 1 cup (240ml) light corn syrup
  • 1 cup (200g) packed dark brown sugar
  • 4 tbsp (57g) unsalted butter, melted
  • 1/4 cup (60ml) bourbon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups (150g) pecans, halves or chopped, toasted lightly

Instructions

  1. Make the Crust: In a large bowl, combine sifted flour, granulated sugar, and salt. Add cold, cubed butter and work into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits. Add 3 tbsp ice-cold water, stirring gently until dough starts to come together. Add more water if needed. Form dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Filling: Toast pecans lightly in a dry skillet over medium heat for 3-5 minutes until fragrant. In a large bowl, whisk together eggs, light corn syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt until smooth and glossy.
  3. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing gently to fit bottom and sides. Trim excess dough to about 1 inch beyond rim, fold under, and crimp edges decoratively.
  4. Assemble the Pie: Spread toasted pecans evenly over crust bottom. Pour filling mixture slowly over pecans, filling gaps and settling around nuts.
  5. Bake: Preheat oven to 350°F (175°C). Bake pie on middle rack for 55-65 minutes until filling is set but slightly wobbly in center. Cover crust edges with foil after 30 minutes to prevent burning.
  6. Cool and Serve: Cool pie completely on wire rack for 3-4 hours or overnight to let filling firm and flavors meld. Serve at room temperature or slightly warmed with whipped cream or vanilla ice cream.

Notes

Keep ingredients cold for a flaky crust. Do not overwork dough. Toast pecans for enhanced flavor. Cover crust edges halfway through baking to prevent burning. Let pie cool completely before serving for best texture. Substitute maple syrup for corn syrup or bourbon for whiskey if desired. Gluten-free crust option available using almond flour blend.

Nutrition

Keywords: bourbon pecan pie, pecan pie recipe, homemade pie crust, bourbon dessert, holiday pie, easy pecan pie

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